I should be sending you off with a recipe today that includes some variation of turkey but the truth is, I sent the carcass home with my mom so she could make some turkey soup so today I am featuring a non-turkey-thanksgiving-related recipe!
Besides, maybe you’re tired of turkey by now and you’re in the mood for a change, right? So we’ll just go with that.
And if so, this is an easy, very very light pasta and it’s just so delicious I couldn’t pass up passing it on!
This is the recipe for a brie pasta that I found long, long ago and it has since become a staple in my house. (Source: Cooks.com.)
4 lg. tomatoes, cut into cubes (I use the tomatoes on the vine, they’re so fresh and the smell is so fantastic!) 1 lb. brie cheese, rind removed, torn into pieces 1 c. cleaned fresh basil, cut into strips 3 garlic cloves, peeled & finely minced 1 c. olive oil
1 1/2 lbs. bowtie pasta (but I use angel hair, it’s delicious with angel hair!)
Combine tomatoes, brie, garlic, olive oil, salt and pepper in large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. This allows the tastes to blend together and I highly recommend not skipping this step. You can, but it doesn’t taste as flavorful.
Bring 6 quarts water to a boil in a large pot. Add pasta and boil until tender but still firm, 8 to 10 minutes. Drain pasta and immediately toss with the tomato sauce. Serve at once. 4 to 6 portions.
Taste of the Sisterhood is sponsored by Attune Foods!
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